I won't look to see the last time I posted. The presidential nominee thing has me feeling apathetic, because my dog in the race was Edwards. He's not there anymore, and I have no idea if either of the two dogs left can hunt. No idea.
I have been working on getting the new house together, and some of the wonderful benefits are that I can have company all the time, and that no one thinks I'm getting in the way of their stamp collection (which is on the kitchen table, of course) if I wish to use the kitchen for baking. Time to experiment!
I made up a no-sugar-added strawberry cake yesterday. It had:
4 egg whites, beaten
24 packets Splenda
1 stick of butter, softened
2 cups cake flour
2 teaspoons baking powder
about 1 cup strawberry puree (6 large strawberries in the food processor)
I put the strawberries in the FP to puree, creamed the Splenda into the butter, whipped the egg whites, and went to sift the baking powder into the flour, when I realized that I had no baking powder. Crap! I ran to the store, knowing that the cake would suffer since I'd already whipped the eggs. Got back, did my sifting. Added the dry ingredients to the butter/Splenda, folded in the egg whites, had a lump that looked like dry bread dough. Not good. The strawberries that I had intended to use as a topping got folded in. Much better! I made 6 mini-bundt cakes. I think if I try this again I'll go 6 egg whites.
I estimate these to be about 300 calories per mini-cake. Maybe more like 305. I could cut the calories significantly if I switched out the butter with Smart Balance.
I'm not a strawberry fan, but apparently if you dilute the flavor enough, I can enjoy them.
So there you go.
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